Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise
by
- Starter
- Medium
- 10
- 60 minutes
PT1H
This lovely amuse bouche from Mark Jordan stars succulent sous vide salmon, pairing the fish with fresh cucumber and beautifully fresh oysters.
Ingredients
Salmon
- 300g of salmon fillet , middle cut
- salt
Oyster mayonnaise
- 5 oysters
- 25g of curly parsley
- 200ml of vegetable oil
Cucumber jelly
- 2 cucumbers
- 2 gelatine leaves, softened in water
- lemon juice
- salt
Cucumber tagliatelle
Oyster ceviche
- 3 oysters
To serve
- herbs , chopped
- caviar
- crème fraîche
- pea shoots
Equipment
- Water bath
- Vacuum bags
- Blender
- Chamber sealer
- Hand blender
Method
1
Preheat a water bath to 52°C
2
For the salmon, cut the fillet in half lengthways and trim as neatly as possible to create a long barrel shape. Season with salt and wrap tightly in cling film, tying both ends closed to seal
- 300g of salmon fillet , middle cut
- salt
3
Cook the salmon in the water bath for 12 minutes. Once cooked, remove and place in the fridge to set for at least 45 minutes
5
Cook in the water bath for 10 minutes, then refresh in iced water
6
For the oyster mayonnaise, open the oysters and place into a container. Add the parsley
- 5 oysters
- 25g of curly parsley
7
Blitz until smooth with a hand blender, then slowly drizzle in the vegetable oil while blending
- 200ml of vegetable oil
8
Once the oil has been incorporated, add a few drops of boiling water to the mayonnaise and mix well. Transfer to a squeezy bottle and set in the fridge
9
For the oyster ceviche, open the oysters, reserving the juice for the jelly
- 3 oysters
10
Clean the oysters of any shell or muscle and gently chop the flesh. Place into a small container
11
For the cucumber jelly, blitz the whole cucumbers until smooth and then pass through a fine sieve. Weigh out 300ml of the juice
12
Skim any foam from the top of the juice and place in a saucepan with 20ml of the oyster juice. Warm gently over a low heat
13
Add the gelatine to the juice and heat gently until dissolved. Pass the liquid through a fine sieve again and season with salt and lemon. Divide between 10 small dishes and set in the fridge
- 2 gelatine leaves, softened in water
- lemon juice
- salt
15
Pipe dots of the oyster mayonnaise around the dish and garnish with caviar. Add the oyster ceviche and some pea shoots, then finish with a quenelle of crème fraîche on top of the salmon
- crème fraîche
- pea shoots
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Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise
